Monday, January 9, 2012

To a new year

**Disclaimer: this post was supposed to go up on New Years Day, but you know how I am with keeping up the blog. Oops**

First let me state the facts. I am still mad at the weather for pulling a no-snow ten days while I was in Aspen, only to send in a batch of powder two days after I left. I will probably hold a grudge until next year when I will hopefully get to ski on snow rather than ice, stones and tree branches.

Regardless though I am grateful for the awesome trip I had the past week and a half--I even have to admit that I did learn a thing or two from the awful snow. Too bad it's over, because this year it really did not seem like enough time in the mountains; maybe I will have to make that long awaited ski trip to Maine or Vermont.

Well New Years Eve was a blast. Had dinner with family and friends--the same friends who make me come down the mountain panting as I try to keep up with their skiing--and after that, I went to a glamorous party with my dad and my sister. I ended the night around 2 a.m. (no thanks to the Aspen curfew) after a lot of dancing and posing for a fun photo-booth that was set up.

Now the food. I was only in charge of dessert, so I decided to make something simple but elegant. I chose coconut macaroons. These are from one of the Epicurious Blue Ribbon recipes, and they sure are worthy of a ribbon. Plus, they are not difficult to make and they are enough for a big party.

Macaroons (adapted from Epicurious)

  • 1 stick unsalted butter, at room temperature
  • 3/4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons
  • 2 teaspoons finely grated orange peel
  • 2 eggs
  • 24 oz. sweetened flaked coconut
  • 6 oz. semisweet chocolate
  1. Place rack in the middle of the oven and preheat to 325 F. Line 3 baking sheets with parchment paper.
  2. Beat butter until smooth. Add sugar and salt and beat until well blended. Add orange peel and beat until incorporated.
  3. Add eggs, one at a time, beating well after each addition. Mix in coconut.
  4. Drop tablespoonfuls of batter onto prepared baking sheets, 1 1/2 inches apart from each other. Bake macaroons for 25-30 minutes, until the bottoms are golden and some spots are browned. Cool completely.
  5. In a medium saucepan set over simmering water, melt chocolate. Drizzle chocolate on macaroons using a spatula. Chill macaroons on sheets until chocolate is hardened. 

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